“It seems pitiful that in its seventeen year operating history, I haven’t managed to discover this tucked-away Circular Quay gem. Bibbed up, I curse myself with every bite of the magnificent Braised King Crab with Singapore Chilli Sauce; it’s beautifully cooked and the lip tingling sauce allows the sweet, succulent taste of crab to shine. Add to my woes Director Derek Lim’s top notch comprehensive wine list – so much to drink, so little time. I settle for a stunning 2006 Johanneshof Gewürztraminer which complements my whole meal beautifully.
Thankfully they also avoid the usual two cuisine trap.The Chinese dishes are great – I tried well cooked Salt and Pepper Prawns and the superbly tender Diced Fillet Steak with Wasabi Sauce.Their Malay offerings are even better - I could eat the creamy coconut Penang Kapitan Chicken for days, and the Daging Rendang is dry and intense. Now we all know how good Malay desserts are; so I indulged in both the Pandan Crepe and the more grown-up Sago Pudding drizzled with coconut milk and palm sugar, before walking it off by the glistening harbour.
As to service, my fortune cookie summed it up nicely:‘You are in good hands this evening.’”
Jackie McMillanBondi View, City Hub Magazine, Sydney City News
“Looking for a unique venue for your reception? Then Neptune Palace Restaurant could be just the place.
Spread over two floors, with views of Circular Quay, Neptune Palace Restaurant is an award winning Chinese and Malaysian restaurant that combines the freshest Australian produce, an extensive modern and traditional menu and an award-winning wine list.
Signature dishes are a feast for the senses and include Chilli Mud Crab, Salt & Pepper King Prawns, Wasabi Beef, Kapitan Chicken and Whole Curry Fish.
This versatile venue offers great reception possibilities whether it be for an intimate lunch/dinner or a lively celebration for up to 200 people. Exquisite food, a welcoming atmosphere and excellent service are all things that can be expected”
The Bride's Diarywww.bridesdiary.com.au/
“Chinese New Year celebrations are coming to an end on Sunday, (Feb 28) but there’s no need to despair if you still haven’t welcomed the Tiger.
Neptune Palace Restaurant at Circular Quay, is an award winning Chinese and Malaysian Ha’lal restaurant celebrating the Year of the Tiger in true fashion with a traditional menu.
Among the specials available are; Five Spices Beef Shank Ox Tongue with Jelly Fish; Stir Fried Ox Tongue with Chilli Fresh Herbs and Yee Sang salad; a prosperous new year dish of raw salmon, pickled onion, ginger, kaffir leaves, jelly fish, peanut, sesame seeds and crispy wonton skin.
Spread over two floors and close to public transport, Neptune Palace Restaurant combines an extensive modern and traditional menu and an award-winning wine list. Signature dishes are available all year including Chilli Mud Crab, Salt and Pepper King Prawns, Wasabi Beef, Kapitan Chicken and Whole Curry Fish. ”
Blacktown Advocate Manly Daily and Mosman Daily Online
“Striking fear into the hearts of sailors and ruling over marine life, Neptune was the Roman god of the seas. So you might imagine that his palace would be an underwater cave filled with fish, coral and the odd disobedient mermaid. You would be wrong. Neptune Palace is actually on dry land and elevated over our own Sydney Harbour. Spread over two floors and decked out in dark blue wallpaper, navy Baroque-style chairs and boasting a wall of fish tanks (as well as a private dining room and views over Circular Quay), it befits the ruler of the seas. Regal dispositions aside, it also has two other irresistible qualities: it is halal – a rare find by the sparkling waters of the harbour – and it boasts an extensive menu of authentic Chinese and Malaysian food.
The menu is so large, in fact, that you should probably order some tipples while you deliberate – although the wine and beverage list are nothing to poke a trident at either. To fend off starvation, appetisers like crabmeat sweet corn soup, otak otak (grilled fish pieces in banana leaves) and oysters in a variety of sauces (even deep fried) offer their services. When it’s time to select your mains, the smart money is on traditional Malaysian dishes like whole curried fish and Penang kapitan chicken (made with fresh chilli, herbs and coconut milk). Other signatures include mud crab (fresh from the tanks) braised with chilli sauce and diced steak fillets with wasabi sauce. If these don’t appeal, the menu offers more than a hundred other options – everything from seafood to Chinese and Malaysian meat, poultry, vegetable, noodle and rice dishes. Desserts are a Western and Asian mix, or you can opt for one of the dessert wines, ports, muscats or a cup of coffee or tea instead.”
Agnes GajewskaBest Restaurants Australia
“Gourmet gifts and restaurant experiences are always brilliant options for this year’s rapidly approaching Mother’s Day. To be sure you’re not caught short on Sunday 9th May, 2010 I’d suggest you reserve your table promptly. For me, the day is always a little fraught. Even with spending as much time as I do in restaurants, I am on tenterhooks when it comes to suggesting a restaurant to my Mother! Too often my idea of a great or interesting restaurant is met with a frown. She’s not a fan of austere modern decor; she finds silver service intimidating; and in recent years she has replaced the fiery chillies I recollect from childhood visits to Malaysia with blander, more conservative flavours. What’s a girl to do?
Salt and Pepper Prawns ($31.80) are an absolute highlight at Neptune Palace Restaurant in Circular Quay. They’re experts at both Malay and Chinese dishes and have a cracking wine list that will please even the fussiest drinker – I’d suggest taking a train. Their large menu makes it hard to choose so it’s lucky that on Mother’s Day they are offering a sumptuous Seafood Banquet ($78/head) at a really exceptional price when you consider it contains prawns, lobster with ginger and shallot, salmon and delectable Kelantan scallops. Everyone at the table will get a free glass of bubbly to get the meal off on the right foot.”
Jackie McMillanSydney City News, City Hub Magazine
